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Italian Chicken with Pesto Potatoes
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Create tender, cheesy chicken breasts by stuffing each with mozzarella. Prep ahead and bake before serving for an easy, flavorful meal.
Ingredients:
  • 0.75 cup balsamic vinegar
  • 4 skinless, boneless chicken breast halves
  • 4.5 ounces sliced mozzarella cheese
  • 4 slices Parma ham
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • 1 pound small potatoes
  • 2 tablespoons prepared basil pesto
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • In a saucepan, heat the vinegar until boiling. Reduce heat and simmer for 15 minutes, stirring often, until thickened.
  • Make an incision in each chicken breast to create a pocket. Stuff each pocket evenly with mozzarella cheese, then season with salt and pepper. Wrap a slice of ham around each chicken breast and place them in a baking dish. Surround the chicken with tomatoes, drizzle everything with olive oil, and season with salt and pepper.
  • Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and the juices run clear.
  • Boil the potatoes in salted water until tender, then drain and toss with the pesto in the same pan.
  • To serve, arrange chicken breasts, tomatoes, and potatoes on plates, then generously drizzle with the reduced balsamic vinegar.

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